Along with the welcomed change in weather, fall brings back into fashion all of my favorite warm comfort foods. This means at Jennie Cooks we get to start serving soups and stews again. And what better to put into those soups than the ubiquitous winter squash. The colors and the textures make for a naturally creamy dish that is really nice to look at.
This week was the annual debut of the JC Butternut Squash Soup, Pepe does it up vegan and with a kick of course.
Most recipes will yield a yummy yellow goodness, we put it a bit of coconut milk and soy milk to sweeten the flavor and then a few pinches of curry powder to give it that zing. I prefer to roast the squash before cooking it, but some people like to just do it over the stove. The oven makes the squash very tender and makes the kitchen’s smell inviting. Serve with a toasted slice of your favorite bread and you have got yourself a lovely little meal.
Butternut Squash Soup Recipe
1 diced onion (1/2 cup)
1 clove garlic cloves (minced)
2 tbsp. olive oil
1 ½ c vegetable broth (water)
2 small to medium sized butternut squash
1 tsp curry powder
1 tsp powdered ginger
½ cup cocomut milk
1 dash of cinnamon
1/3 cup soy milk
Dash of nutmeg
Preheat the Oven to 375* Bake the squash until soft, about 45 minutes, face down in the oven. Add a bit of olive oil and salt to it so it doesn’t dry out. When it’s done scope out the flesh and chop into small chunks.
In a Dutch oven, heat up your olive oil and sauté your onions and garlic till they are a nice brown color.Add in the rest of your ingredients and bring to a boil.Once the soup has boiled, put it on low, cover and simmer for about 10 minutes.
Let it cool for 5-10 minutes and then puree the mixture in a blender or food processor. Voila, your soup is done! Heat back up and garnish with nutmeg, scallions or chives.